Salted Peanut Butter Caramel Chocolate Truffles.
Happy December 1st everyone!!!
The countdown has begun. Exactly Twenty-Five Days Till Christmas!! hehe! 🙂
PLEASE tell me that you all have plans to park it on the couch tonight and watch ABC Family’s 25-Days of Christmas?!?! Honestly, this has to be one of my favorite things to do on these cozy December nights. I may just have to run over to Mom and Dad’s house tonight and use their TV to get my fix in, since I don’t actually have cable at my house. See I don’t normally watch like any TV, but in December? Well that can all change, cause um, you know I have to shove in just as many cheesy Christmas movies as I do cookies.
OKAY, I may do a bit more cookie eating, but you know, I try.
Anywhoo, what are everyone’s plans for the month? Lots of Christmas baking I hope? Maybe some homemade gift making too?? You know I am going to be baking, cooking and dancing my butt off to Christmas music. I don’t know what’s going on this holiday season, but I am ready to embrace the holiday spirit… like full force.
I want to bake everything I can, have a house decorated like every Who down in Whoville and listen to Christmas music 24/7. Am I disgusting you?? UGH. Sorry, but really, don’t be such a GRINCH.
SOO. Most of my family all left Sunday night. Bren and his girlfriend Lyndsie are still here, as is Blake, but I have realized that I only have t-minus nineteen days to regroup, stock up and test out all my Christmas recipes.
What I learned from my much smaller Thanksgiving group:
…snacks are a must.
…healthier snacks are surprisingly welcomed with open arms…from the girls…and Brendan!
…baked brie wrapped in puff pastry is welcomed with even more open arms.
…drinks are probably even more important than snacks…but then the snacks are needed to soak up the drinks. <–truth.
…big dinners are extremely important.
…so is oven space…broken ovens are a NO, NO (cough, cough, mom & dad, cough, cough, get your oven fixed).
…truffles for all make a happy bunch.
…especially these truffles. duh.
Oh these truffles. They really could not be better. I mean, caramel? Peanut butter? Chocolate? Bite size??
Honestly, I could go on and on about these truffles, but since I really just want you to get right down to making them, I will keep this quick.
Although these truffles may sound like they could potentially be a bit of work, they’re actually very simple. Everything gets made in one pot, then you roll, dip in chocolate and eat till your stomach is full of chocolatey, caramel goodness. Yup. That’s the way you do it.
Oh and these are best when served with a nice cold glass of milk. I mean, you wouldn’t want to disappoint dear old Santa now would you. I know cookies and milk are traditional, but trust me, Santa will thank you!
OKAY. SO. First up – caramel sauce. Begin by melting some sugar on the stove. Next add some salted butter, cream, vanilla and a little bourbon if you are into it. <–this is the caramel portion of these truffles.
Next add some chocolate. Okay, add a lot of chocolate. Stir until it’s melted, smooth and beautiful. Taste.
Then add dollops of creamy peanut butter and swirl it through that pot of chocolate Christmas heaven. Taste.
Then just chill until set, roll into balls, freeze until firm, dip into chocolate. Taste…
Eyes roll back, no words can be spoken, current thoughts go something like this: oh my gosh, this is what heaven tastes like. <–a little dramatic, but true.
I could not think of a better way to kick off the holiday season than with these truffles. They’re perfect for gifting, perfect for parties and obviously perfect for treating yourself.
I mean. OF COURSE.
ALSO. I feel like I should give you fair warning. My photos this month are well… CHRISTMAS. Like I have been having way too much fun adding pops of holiday cheer to all my photos. If you hate Christmas I am sorry. Regular content will return January 1st.
Salted Peanut Butter Caramel Chocolate Truffles.
- 1 cup granulated sugar
- 1 1/2 cups heavy cream at room temperature
- 8 tablespoons salted butter softened, 1 stick
- 1 tablespoon bourbon optional
- 1 teaspoons vanilla bean seed removed (or 2 vanilla extract)
- 12 ounces semi-sweet or dark chocolate chopped, about 400 grams
- 1 cup creamy peanut butter
- 6 ounces dark dark chocolate melted
- flaky sea salt + cocoa powder for sprinkling
- In a dry, large deep heavy pot cook the sugar over moderately high heat, stirring constantly with a heat proof rubber spatula until the sugar has melted and turns a deep golden caramel color. Remove the skillet from the heat and add the chunks of butter one by one, whisk until combined. The caramel will bubble, this is ok. Now slowly add the cream and then whisk until combined. Return the pot to the heat and cook the mixture over moderate heat, stirring until the caramel has thickened, about 3-5 minutes. Remove from the heat, stir in the bourbon (if using) and the vanilla. Add the chopped chocolate and stir until smooth and melted.
- Now add the peanut butter in tablespoon increments, gently stirring to swirl the peanut butter into the chocolate. Don't fully incorporate the peanut butter into the chocolate, as we are going for swirls of peanut butter.
- Cover the mixture and refrigerate for 2–3 hours or until set. Once set, roll tablespoonfuls of the mixture into balls and place on a cookie sheet lined with parchment paper. Freeze for 1 hour or until firm. Dip the truffles in the melted chocolate and place on a cookie sheet lined with parchment paper. Refrigerate for 1 hour or until the chocolate is set. If desired, dust with cocoa powder and sprinkle with flaky sea salt
Until then, can we please eat Salted Peanut Butter Caramel Chocolate Truffles? Cool.